1. In a large pot, heat some oil over medium heat.

2. Add diced onions and sauté until translucent.

3. Add minced garlic and cook for another minute.

4. Sprinkle accent seasoning over the onions and garlic, stirring well to coat.

5. Add diced potatoes and chicken broth to the pot.

6. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender.

7. Once the potatoes are cooked, use an immersion blender to blend the soup until smooth.

8. Pour in 1% milk and stir well to combine.

9. Season with salt and pepper to taste.

10. Simmer the soup for an additional 5 minutes to heat through.

11. Serve hot, garnished with chopped parsley or croutons if desired.